Perfect SugarShack Buttercream FINALLY!!!!!

I've been trying Sharon Zambito's (sugarshack) BC recipe for a few months and I could never get it right it was always loaded with air bubbles, then I realized maybe it was my kitchen aid, I have a 5 qt. but the bowl is very wide and goes up and down, not like the one Sharon uses (in her video) her's was taller and narrower and the neck of the KA bends back. I really didn't think this would make a difference I just figured I was doing something wrong and I'd never get it right..lol..today I used my sisters KA which looks just like the one Sharon uses and MY BUTTERCREAM CAME OUT PERFECT!!!! I'm so excited (if you couldn't tell) I could tell the different when it was mixing there were no air pockets.. I just thought I'd put this out there incase anyone else was having some problems...

That is great! I have a 6 Quart kitchenaid and cant get the measurements quite right for the air as well..Anyone have the recipe for a 6 quart mixer??

Thanks!!

Well, mine is a 4.5qt KA and I can never get it right either!!! I've used the 1 to 1 ratio and I still get a lot of air bubbles I am thinking that I want to buy a 6qt KA just for buttercream LOL Sharon's recipe is for a 6qt KA

I have the 5 qt KA just like Bella-cakes & have the same problem with thie buttercream. Why would this be such a factor? Does anyone have the recipe for the 5 qt KA that the bowl goes up & down vs the whole mixer head tilting back? I really can't afford to go buy another mixer~~~ChRiStY_71, if you do get a hold of Sharon & find out what to do, could you please let me know the results?

So you girls think is NOT the size of the bowl but the depth??? hmmm, Sharon's indeed is a deep bowl and that's what keep the paddle submerged in the icing to avoid the bubbles....mine is a wide bowl. Okay, in that case, I'm going to increase my measurements and see what happens...some day I'll get it right!!!

I love sugarshacks B/C recipe, finally found one I like.I have the 4.5qt KA I've found doing either 4 crisco and 4 p/s works fine for me, or even 4 1/2 of both are fine, liquids I use 2 tbsp creme bouquet and 2-3 tbsp clear vanilla, creamer/liquid 9-10 tbsp and add more if needed.

I used to have the exact same issue with SugarShack's buttercream until I found just the right recipe for my 6 quart KitchenAid. Here's the recipe I ended up with that works perfectly and results in the smooth icing that Sharon is able to get:

I tried it this past weekend on my 4.5 quart and while it didn't come out exactly like Sharons it is alot better than my previous recipe. I also used 4lbs of shortening and 4 lbs of powdered sugar, 2 tbsp of vanilla flavoring and 14-16 tbsp of creamer. It is a bit off, I think that maybe it's that I'm not using the high ratio shortening and or that I was so stressed while making it. I kept running back and fourth from the youtube video on my computer and my kitchen!! I love the taste and it is much smoother and less grainy.

Do NOT give up! I will not allow it! It took me a few years to perfect my recipe in taste, volume, consistency and texture. You will get it by playing with the volumes, just keep the ratio 1:1 no matter what!

Okay, I've been using Crisco........is that not the right kind of shortening to use? My BC never taste right when I use shortening only... so I've always used half butter half shortening>???? Is this wrong? I don't want buttercream to defeat me!

I tried it this past weekend on my 4.5 quart and while it didn't come out exactly like Sharons it is alot better than my previous recipe. I also used 4lbs of shortening and 4 lbs of powdered sugar, 2 tbsp of vanilla flavoring and 14-16 tbsp of creamer. It is a bit off, I think that maybe it's that I'm not using the high ratio shortening and or that I was so stressed while making it. .

One of the performance differences between hi-ratio and AP shortening is that hi-ratio can absorb so much more liquid....

If using regular shortening, I'd recommend starting with the least amount of liquid and adding from there. (In other words, don't dump in all the liquid at once because it's going to be too much.)

Okay, I've been using Crisco........is that not the right kind of shortening to use? My BC never taste right when I use shortening only... so I've always used half butter half shortening>???? Is this wrong? I don't want buttercream to defeat me!

Sugarshacks recipe calls for high ratio shortening. Using this shortening really makes a difference in the consistency and overall taste of your buttercream. I have used her recipe exactly, wedding bouquet flavoring and all, and it is very good However, Indydebi's recipe uses all crisco but adds dream whip to it.

Some cake supply stores carry high ratio and you can also buy it on the internet

I've tried this BC 4 times, and haven't perfected it yet...not nearly haha! I've made it with Crisco (disaster), hi-ratio from CK (a little better, but soupy), and a couple of times with shortening with trans-fats (better, but still waaaaay too soft).

Queenofsweets, I also have a 6 qt KA, and I've found that I can't add nearly that much liquid. This last time I made it, I used shortening with trans fats (6 c), 4 Tbs of Wedding Bouquet, 15 Tbs of hot liquid, and 6 lbs of 10X. It filled the bowl, no sucking sounds, and whipped up B-E-A-UTIFUL in the mixer, but was still sooo soft. HUNH?

So I put it in a storage, and the next day it was slap full of air bubbles! Sigh. I guess I need to invest in 50 lbs of Sweetex and just experiment. No, I won't be defeated by BC!

Queenofsweets, I also have a 6 qt KA, and I've found that I can't add nearly that much liquid. This last time I made it, I used shortening with trans fats (6 c), 4 Tbs of Wedding Bouquet, 15 Tbs of hot liquid, and 6 lbs of 10X. It filled the bowl, no sucking sounds, and whipped up B-E-A-UTIFUL in the mixer, but was still sooo soft. HUNH?

The amount of liquid used really depends on the humidity where you live. In the winter, when it's really dry here in Iowa, I may use more liquid. In the summer when it's hot and humid, I definitely use less. I usually start by adding about half, then work my way up until I don't have the sucking sound.

OH~ MY~ GOSH~~~ I GOT IT! I followed the recipe posted for the 5 qt, and I have to say I do have the KA that the bowl goes up & down, not tilting back, and it came out fantastic! I used the French Vanilla coffee creamer with 4 TBS of the Cre'me Bouquet & the flavor was amazing!! Now I have to get the Wedding Bouquet. Thank you, Sugarshack, for not letting us quit on the recipe. Don't give up anyone! The flavor, silkiness & no air bubbles are so worth all the frustration you may have been going through to get it just right! I now have a lot of icing, but you better believe I will be using it shortly!